Swiss Steak

Instructions

1. Prepare the meat
   Cut the round steak into 6 serving-sized pieces. In a shallow dish, mix together flour, salt, pepper, and paprika. Dredge each piece of steak in the flour mixture, shaking off excess. Using a meat mallet, pound each piece to tenderize and help the flour adhere.
2. Brown the steak
   Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the floured steak pieces and brown on both sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer browned meat to a plate.
3. Prepare the sauce
   In the same pan, add sliced onions and cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Pour in diced tomatoes with their juice, beef broth, and Worcestershire sauce. Stir to combine, scraping up any browned bits from the bottom of the pan.
4. Combine and simmer
   Return the browned steak to the pan, nestling the pieces into the sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, maintaining a gentle simmer.
5. Add vegetables
   After the initial hour of cooking, add the sliced bell peppers and carrots to the pan, stirring gently to combine with the sauce. Cover and continue to simmer for an additional 1 hour, or until the meat is very tender and can be easily cut with a fork.
6. Finish and serve
   Taste the sauce and adjust seasoning if needed. If the sauce is too thin, simmer uncovered for the last 15 minutes to reduce. Garnish with fresh chopped parsley before serving. Serve hot with mashed potatoes, rice, or egg noodles to soak up the delicious sauce.